Ever sat down to a turkey dinner where someone offered you a bite of the Pope’s nose? That’s a name sometimes applied to the bird’s fatty rump, which many consider a delicacy. Martha and Grant discuss this and other terms for the so-called “part that goes over the fence last.” Is this part of a turkey any more appetizing if you call it the parson’s nose, the uropygium, or le sot-l’y-laisse? The last of these is a French term for that part of a turkey; roughly translated, it means “only a silly person won’t eat it.” This is part of a complete episode.
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